Sheep sorrel (Rumex acetosella) is one of the first wild edible plants I learned and began foraging on my own. This small plant is surprisingly tasty, with a pleasant sour burst. You can eat it plain or sprinkle it on a salad to boost flavor.
Habitat: A native plant to Europe, Asia, and the British Isles, this plant was brought to North America and cultivated as a crop. It’s often found in acidic, sandy soils in heaths and grasslands. Does well in the same soil as blueberries.
Leaves: The leaves are the most distinctive part and also the part you are most likely to see, year-round. It has small lobes on either side of the base and a large middle lobe. They stay green year round.
Flowers: Tiny pinkish, reddish flowers in tall spikes, clustered in whorls. Flowers from May to June.
Height: this plant has upright stems and grow from 4 to 16 inches.
Salmon with Sorrel Sauce
- 3 Cups Fish Stock or 2 Cups Bottled Clam Juice and 1 Cup Water
- 2 Tbsp Shallot minced
- 1 tsp Garlic minced
- 6 ounces Sheep Sorrel or French Sorrel about 7 cups lightly packed
- 1/2 Cup Extra Virgin Olive Oil
- Salt and Pepper to taste
- Salmon 4 to 6 fillets
- Combine the fish stock, shallots, and garlic in a small saucepan and simmer until content is reduced to about 2/3 cup.
- Put the sorrel leaves into the bowl of a food processor and run for about 30 seconds. While it's running, add olive oil and salt and pepper.
- Keep warm until the salmon is done.
- Season the salmon with salt and pepper then Bake at 450 degrees Farenheit for 10 to 12 minutes.
- Pour the sorrel sauce on a plate. Place the cooked salmon on top.
- Serve warm.
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